LAMB MARTABAK Martabak Daging

Origin: Popular all over Indonesia Sambal suggestion: Caramelized shallot sambal bawang

❚ 30 spring roll wrappers, 15-cm square

❚ 1 banana or 1 beaten egg, for sealing ❚ Coconut oil or sunflower oil, for pan-frying

❚ Sunflower oil, for deep-frying

For the filling:

❚ 450 g ground lamb

❚ 2 garlic cloves, peeled and crushed ❚ 2 small banana shallots or 4 Thai shallots, peeled and finely chopped

❚ 8-cm piece of ginger (about 40 g), peeled and finely chopped

❚ 2 spring onions, finely chopped

❚ 1/2 bunch of chives, finely chopped ❚ 1 tsp ground coriander

❚ 1/2 tsp ground cumin

❚ 1/2 tsp sea salt

❚ 1/4 tsp ground black pepper

1. Combine all the ingredients for the filling in a bowl and mix well. Heat 1–2 tablespoons of oil in a large frying pan over a medium-high heat, add the lamb filling and cook, stirring, until it is cooked through. Taste and adjust the seasoning as needed. Transfer to a bowl and allow to cool.

2. Line a tray with parchment paper. Place one spring roll wrapper on a chopping board, storing any unused wrappers under a clean tea towel so they do not dry out. Spread 1–2 tablespoons of the filling over one half of the wrapper, leaving a 1-cm border. Cut a thick slice of the banana with the skin on and rub the banana flesh over the edges of the wrapper to help seal the skin together (if you prefer, you can brush with beaten egg). Fold the other half of the wrapper over the filling and press all the edges down. Place on the tray. Repeat until all the filling has been used up.

3. Fill a deep saucepan one-third full with sunflower oil and heat to 160°C (320°F). (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25–30 seconds.) Fry the martabak in batches for 2–3 minutes until golden. Transfer to a tray lined with paper towels to absorb any excess oil.

4. Cut the martabak in half so the filling can be seen, then serve.

Makes: 30 pieces

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